New Ulm weekly review., 1887-03-16

Ouly SWO OEs UQi6G uS1ulGE 1lOGl0 O6tIlS,
and it is sale to predict that Johns
socks viii, never suffer.
nlustri0us EpicuFes..
Good Housekeeping
Haydn, the great composer and
equally great consumer, liked to dine
alone. II was his custom, to. order
dinner for fve, and then at the ap-
pointed hour to devour the whole ban.
quet. On one occasion he commanded
the new waiter who was not acquaint-
ed with the great musicians pecul:
iarity. to serve the dinner. ''The din
ner is ready" said the waiter, bowing,
"but, monsieur, the company have
not yet arrived" De company"
retorted Haydn, contemptuously, ode
company? l am de company" The
dinner was at once served to ode
company" who demolished it
quite as efectually as, any
ordinary company could have
done. Another lordly feeder. was
contemporary of Haydn, the Duke OF
Norfolk, who would eat at q Convent
Garden tavern, food enough for five
persons, but he possessed a more SEN
tltive temperament than the musician,
and would never eat five dinners in
one asecond time at the same hotel, not
caring to encounter again the obvious
q 1f %no
de Brequier is immortalized by Brillat
Savarin. This reverend gentleman
would eat at a single sitting as much
food as would serve a workingman
for ten days. Brillat Savarin once
saw HIM, in three-quarters fan hour,
sweep into his capacious stomach
"a quarte of soup, plate of
boulli, a leg of mutton, superb
ham, a copious salad, pound
or two OF cheese, a prodigious quaint.
ty OF bread, bottle Of wine, another
of water, and cup of coffee.'' The
narrator is careful to state that the
cure dill not eat either the nam bone
or that OF the leg of mutton. We are
told Of an English man of letters and
politics who ate at military dinner
seven pounds and half ofsolid meat.
At the shop where he performed the feat
the customers were at liberty to eat
as much as they liked for certain
sum, but it's keeper had never before
encountered a man Of his ilk. Lucul-
lus never dined more sumptuously
than when he dined alone, and on
one occasion upbraided his cook
for serving him with cheap
repast when ''Lucullus dined
with Lucullus," the cost of which was
only about $500. Among modern ex-
travagant epicures we have Vicomte
de We'll Castel, who wagered that he
could consume 500 francs worth OF
food and liquor in two hours. His
order consisted Of twenty-four dozen
oysters, a soup, a beefsteak, a pleas
ant stuffed with truffles, a salmi of or
tolans, dish of asparagus, a plate OF
young peas, a pineapple, a dish OF
| straw berries, five bottles of wine, cof-
fee and liquors: He won his wager in
one hour and forty minutes. Ma
poleon l. ate little, and that rapidly,
as If he begrudged the time. His two
favorite dishes were a breast of NUT.
ton gril!ed and lentils. Napoleon
Ill. resembled his uncle in gas
tronomic Indifference and so briefly, and
had no care about what he ate, while
Louis XVIII was more interested in a
menu than in an act of Parliament.
To descend from the region of the his
torically marvellous to what I have
actually witnessed, writes CORES
| pondent OF the San francisco Post,
remember once breakfasting in the
company Of a well-known musician,
and being greatly astonished at his
astronomical feats. First he dispos-
ed af the half of a large muskmellon,
followed by a beefsteak and mush.
rooms, of which he had second and a
liberal help, potato croquettes, four
boiled eggs, and toast and mullins ad
libitum followed, the repast being
concluded with six wheat cakes. Said
our hostess to me afterwards: II con
slider him the very prince of guests.
with his delightful conversation, his
divine music, and such an appetite y